Method 1: Thaw first and then fry.

1. First thaw the frozen shrimp tail at room temperature, or soak it in cold water for thawing. Avoid using microwave oven or hot water to thaw, because it will make the taste of shrimp tail hard.

2. Drain the shrimp tail thoroughly and wipe it with kitchen paper towels.

3. Add a small amount of oil to the hot pot, add the shrimp tail, and fry with medium and small fire. Fry until the shrimp tail becomes discolored and the surface is slightly burnt, and the frying time should not be too long, so as to avoid over-roasting and hardening of the shrimp tail.

4. Add appropriate amount of salt, pepper, chicken essence and other seasonings, stir-fry evenly and then serve.

Method 2: Baked shrimp tail with rock sugar and garlic

1. Thaw the shrimp tail first and wash it.

2. Mix and stir minced garlic, rock sugar, salt, soy sauce, cooking wine and oil to form a marinade.

3. Pick out the shrimp tails and put them in a bowl. Mix the marinade one by one and put them in the refrigerator for 30-60 minutes to make the shrimp tails fully tasty.

4. Preheat the oven, put the marinated shrimp tails in a baking tray, and sprinkle some parsley or shallots as decoration. At this time, you can choose to cut the shrimp tail to facilitate the infiltration of seasoning. Then put it in the oven and bake it at 200°C for about 10- 12 minutes until the shrimp meat changes color and the surface is slightly browned.

5. Take out the shrimp tail and sprinkle with a little chopped fragrant leaves or sesame seeds.

Method 3: Stir-fried shrimp tail with onion

1. Thaw the shrimp tail, wash and drain, and drain for later use.

2. Cut the onion into pieces and cut the onion and ginger into powder.

3. Pour the right amount of oil into the pot, heat it to 70%, add onion and stir fry.

4. Pour in minced onion and ginger, add a little salt and white pepper, and stir well.

5. Put the shrimp tail into the pot and stir-fry on high heat until the shrimp meat changes color.

6. Add a few spoonfuls of water, stir-fry over high heat, wait until the water is dry, and turn off the fire.

At this time, the sweet smell of onion and the delicious taste of shrimp tail are perfectly combined, plus a bowl of rice, does it feel that the appetite is greatly increased?

In short, when making frozen shrimp tails, you should pay attention to thawing and draining water, choose your favorite seasoning and taste, and change the cooking method according to your own taste. At the same time, be careful not to cook for too long, so as not to overcook the shrimp tails and make them too hard. Try to avoid using a knife to cut the shrimp tail during cooking, which will make the shrimp meat lose and affect the taste.